Greek Salmon Salad

Talk about salad overload.

This salmon greek salad was rockin! Perfect salad mix to replace dinner if you are looking for something light. For the potatoes, I air fried them, but you can obviously cook how you want. And then on the salmon, I loved the idea to cut them into chunks and then cook them on the pan so the seasonings and juices coat all sides versus just baking a filet but do whatever is easier for you on those busy weeknights!

Recipe Below:

Servings: 3

Time cook: 45 minutes

Ingredients

• 3/4 lb of salmon, cut into cubes seasoned with salt, pepper, garlic, powder, 2 tbsp of orange juice, and fresh dill

• 2 roma tomatoes, chopped

• 3 romaine lettuce heads

• 6 oz of feta, chopped

• 2 russet potatoes, chopped and seasoned with cajun blend and coated with olive oil

• lemon wedges to garnish

• Few sprigs of fresh dill to garnish

• dolmades to garnish (optional)

• Garlic chili flakes to garnish (optional if you want more garlic)

• Tzatziki Sauce

  • 1/3 red onion, minced

  • 3 garlic cloves, minced

  • 1/3 english cucumber, minced

  • 5 tablespoons of plain greek yogurt

  • squeeze of half a lemon

  • 6 or more fresh dill sprigs, chopped

  • Dash of nutmeg

  • Dash of cumin

  • Salt and pepper to taste

Directions: In a saute pan, add the olive oil, dill and orange juice on medium heat. Once you start this start the air fryer for 390 F° at 20 minutes for the potatoes. Add the salmon that is already coated in seasoning and chopped into the pan, cook for a couple of minutes on one side, toss and then turn heat on medium-low and add lid.

While the salmon and potatoes are cooking prep the sauce. (I usually make this ahead of time, the more it sits more it blends) but you can make it during this time, and cut up all the other ingredients for the salad.

Once the potatoes and salmon are done start to assemble your salad! Add the romaine head lettuce and then sprinkle with tomatoes then add salmon, feta, and the sauce to the top. Add the garnishes and enjoy!